Troop 204 Dutch Oven Cookbook

Dutch oven information







Grocery shopping list – reminders

All about dutch ovens

Dutch ovens are commonly defined to be any covered metal cooking pot. The particular type of oven I am interested in is made of heavy cast-iron, has three short legs on the bottom, and a tight fitting lid with a rim to hold coals. This is commonly referred to as a “Camp” or “Outdoor” Dutch Oven.

Dutch ovens that do not have legs, are flat on the bottom and have a highly domed basting lid without a rim for coals are called “Bean Pots” or “Kitchen” Dutch Ovens. They can be used with coals but are better suited to use on a stovetop or in the oven..

Dutch ovens are also being manufactured in aluminum. Very light in weight yet they cost about the same as cast-iron. You have to be careful about excessive heat or you could damage your aluminum pot, and they do not ever become seasoned. If weight is a concern then an aluminum pot may fit the bill.

The key to a good Dutch Oven is easy to see: smooth casting on the interior of the pot and at the lid seal area, uniform thickness and a tight fitting lid.

Dutch Oven Selection

First decide what you plan to use the oven for, then select one or more that meet your needs!

Capacities of various popular oven sizes

1 Pint
2 Quarts
4 Quarts
6 Quarts
12″ DEEP
8 Quarts
8 Quarts
14″ DEEP
10 Quarts
12 Quarts

The most popular size is a 12-inch standard oven
The 10-inch and 14-inch pots run a close second depending on the size of crowd you cook for! The major difference between a 12″ Deep and a 14″ standard is the amount of surface area top and bottom. You can get more heat on the larger pot for the same volume! If your recipe requires a lot of heat then use the larger size pot.

Seasoning Your Pot

The only way to successfully cook in a Dutch oven is to properly season it. When you buy a new Dutch oven it is usually coated with a waxy material to protect it. To obtain the desirable non-stick properties of a well-used pot takes a little time and effort.

  • Wash with mild soapy water, rinse, and dry completely.
  • Grease inside and out (pot, legs, and lid) lightly with a good grade of olive or vegetable oil. Do not use lard or other animal products as they will spoil and turn rancid! Do not use a spray in coating but rather use an oil soaked paper towel or new sponge.
  • Place upside down on oven rack with lid separate and put aluminum foil underneath to catch any excess oil. Bake 300-350 degree oven for at least 1 hour. It will probably smoke and stink up the house! Seasoning outside on a gas grill for example keeps the smell and smoke out of your house.
  • I usually re-grease and bake again while oven is hot. It will take more than this initial seasoning for the pot to obtain the desired uniform black patina (like a satin black bowling ball) that provides the non-stick qualities and protects the pot from rust.

If your Dutch oven rusts or has a metallic taste this is a sign your seasoning has been removed. Repeat seasoning steps. This can also be required after storage or if it smells rancid.

Care of Your Pot

Avoid at first, acidic foods & water, which removes “seasoning” or you have to re-season.

After cooking remove lid. Do not use as food storage vessel.

Do not use strong detergents or a hard wire brush unless you plan to completely re-season the oven. After scraping out all uneaten food, clean with hot water & natural fiber brush or nylon scrubby. Never scour or use your dishwasher.

Dry oven completely, then lightly oil the entire surface of oven.

Store with lid off in warm dry place or place a paper towel inside and leave lid ajar.

The seasoning on your pot will improve with each use if it is properly oiled and cared for.

Transport your ovens with care and don’t drop or let them bounce around and become damaged. Bags, burlap cloth, and the cardboard box they came in, or lidded wooden boxes can be used to protect your ovens.

NEVER, REPEAT, NEVER! pour very cold water into an empty hot pot or you may cause permanent damage to the oven (cracking).

Temperature Chart

Heat control is the hardest thing to master when learning to cook with a Dutch oven. Here are a few tips to start you on your way!

Remember to start with moderate temperatures. You can always add more heat if desired or necessary. Be cautious, as most guests don’t enjoy burned food!

High quality briquettes are recommended. Briquettes provide a long lasting, even heat source and are easier to use than wood coals.

Briquettes will last for about an hour and will need to be replenished if longer cooking times are required. Group the smaller briquettes and add new (hot) as required to maintain the desired temperature.

If you use wood coals, remember that the flame will be much hotter than the coals! Avoid direct flames on the pot or turn frequently.

It is important to remember that these tips are only a guide to help you get started. You will need to adjust briquettes (or coals) according to your recipe and keep in mind that the weather, ambient temperature, and ground conditions can affect cooking temperature.

  • Warm winds or breezes will raise the temperature
  • High humidity will lower the temperature
  • Direct sunlight will increase the temperature
  • Shade will lower temperature
  • Higher air temperature will raise temperature
  • High altitude will lower temperature
Each type of recipe will yield best results if you use the correct heat placement:
  • Stews, soups, chili, and other liquid dishes require more heat on the bottom than on the top. General rule for stewing: Place 1/3 coals on top and 2/3 on bottom
  • Meat, poultry, potatoes, beans, vegetables, and cobblers require even distribution of heat on top and bottom
  • Cakes, breads, biscuits, and cookies require most of the heat on top and little heat on the bottom. General rule for baking: Place 2/3 coals on top and 1/3 on bottom
  • Stacking of Dutch ovens is a convenient way of saving space and sharing heat. This is best used for dishes that require even heating. Stacked ovens can become a nightmare if the types of food do not have similar cooking requirements. The bottom pot seems to be the one that always needs attention and requires moving all others to get to it! As a general rule of thumb. Take the Dutch oven size, for example a 12 inch. Add three more briquettes to the top for (15), and subtract three from the bottom for (9). Adjust as necessary for local conditions.
In the following table you will see the recommended number of briquettes to give specific temperatures. Again these are only guides.


(these numbers are approximate)
10 inch
12 inch
14 inch
Rule of thumb: Each briquette adds between 10 & 20 degrees

Place the required # of briquettes under the oven bottom in a circular pattern so they are at least 1/2″ inside ovens edge. Arrange briquettes on top in a checkerboard pattern. Do not bunch briquettes as they can cause hot spots.

To prevent (minimize) hot spots during cooking, get in the habit to lift and rotate the entire oven 1/4 turn and then rotate just the lid 1/4 turn in the opposite direction. Rotate every 10-15 minutes.


Quick and easy breakfast casserole

8 slices of bread
2 lb. Sausage
16 oz. Cheddar cheese
1 dz. Eggs
1 qt. Milk
1.5 tsp. Dry mustard
1 tsp. Salt

Line oven with aluminum foil. Lightly grease the foil with butter. Break up bread in the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs, milk, dry mustard, and 1tsp. Salt. Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35-40 minutes. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling breakfast!

Mountain man breakfast

1 lb. Bacon or pre-cooked sausage
1 med. Onion
2 lb. Bag of hash brown potatoes
1 lb. Grated cheddar cheese
1 doz. Eggs
1 jar salsa

Pre-heat dutch oven. Slice bacon and onion into small pieces and brown in the bottom of the oven until onions are clear. Stir in has brown potatoes and heat potatoes 15 –20 minutes.
Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set (10-15 minutes)
Sprinkle grated cheese over the egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Coals required: 8 on bottom, 20 on top

Sausage, egg, and biscuits

16 link or round sausages or 1 pound sausage
12 eggs
2 cans biscuits (16 or more)

Cook sausage on griddle or top of dutch oven then cook eggs griddle or dutch oven top.
Place biscuits on aluminum foil about ½ inch off bottom of dutch oven (using aluminum balls). Cook biscuits according to package instructions.

Breakfast up down cake

1 package (18.9 oz.) blueberry muffin mix
1 package (1/4 oz.) quick rise yeast
1 can pineapple slices
1 egg, beaten
1/3 cup packed brown sugar
¼ cup butter melted
8 maraschino cherries
1-pint blueberries

Place muffin mix and yeast in a bow. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to make 2/3 cup. Pour into saucepan on medium heat. Add in muffin mix, stir until moistened. Beat in the egg. Cover and let rest for 10 minutes.

Combine brown sugar and butter, pour into dutch oven. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. Spoon half the batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake for 40 minutes or until knife inserted comes out clean.


12 eggs, beaten
2 pounds cubed ham or other cooked meat
3 Tablespoons butter
6 Tablespoons oil
salt and pepper to taste
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 garlic clove, crushed

Using the griddle or dutch oven, Sauté the onion in the oil until soft. Add the peppers and garlic and continue cooking until the peppers are soft. Remove from heat and allow to cool slightly before adding to eggs.

Add the meat, peppers and onions to the eggs, just before you’re ready to make the omelet.

Melt the butter in a 9-inch skillet and add the eggs. Stir with the back of a fork and cook until the eggs are well browned on the bottom and almost firm on top. Turn omelet in half and slide omelet back into griddle or dutch oven to brown the other side of the omelet.

Broccoli and Ham

4 cups frozen shredded hash browns
2cup shredded cheddar cheese
2 cup diced fully cooked ham
1 cup chopped fresh broccoli
8 eggs
1 cup milk
2 tsp. Minced onion
1 tsp. Garlic powder
1 tsp. Salt
1 tsp. Pepper

Place hash browns in greased dutch oven and cook for 5 minutes. Press down and run up sides about 1 inch. Cook for 5 more minutes. In bowl beat the eggs, milk and seasonings, pour over the ham mixture. Cook for 30 minutes.

Pancakes and sausage

1 box of pancake mix
sausage – links, round, or packaged

Mix pancake batter and cook on griddle or on dutch oven top.
Cook sausage on griddle or use dutch oven top.

Jeff Gay’s DONUTS

2 cups biscuit mix
¼ cup sugar
1/3 cup milk
1 tstp vanilla
1 egg

Preheat enough oil in dutch oven so that it is 3 inches deep. The oil must be HOT!. Combine ingredients. Turn dough onto floured surface. Knead lightly with floured fingers. Roll to about 1/2 inch thick and cut with floured donut cutter. Fry a few at a time in hot oil until golden brown on both sides (about one minute per side). Drain on paper towels, then dust in powdered or granulated sugar. Makes about a dozen.


Ramen noodles and chicken

6 packages of chicken ramen noodles
12 cups of water
4 cans of chicken breast meat

Put all ingredients into either large cooking pan or dutch oven and bring to a boil and then let boil for 5 minutes.

Mushroom rice pilaf

3 cups water
4 tsp. Chicken bouillon granules
3 cups instant rice
4 cups sliced fresh mushrooms
1 large onions thinly sliced
5 tbs. Butter
1 cup chicken broth

In dutch oven sauté mushrooms and onions in butter until mushrooms are tender and liquid is absorbed (about 6 minutes) Remove and hold for later. In dutch oven bring water and bouillon to boil. Stir in rice. Cover and let stand for 5minutes. Add back mushrooms and onion mixture. Fluff rice with fork until mixed evenly.

Bacon and taters

3 cans cream of mushroom soup, undiluted
2 cups sour cream
1 large onion, chopped
2 pound sliced bacon, cooked and crumbled
1 package (32 oz.) tater tots

In bowl combine soup, sour cream and onion. Add the bacon and tater tots. Stir until combined. Transfer to dutch oven and bake 45 minutes.

Broccoli and corn casserole

2 packages (10 oz.) frozen chopped broccoli
2 cans cream style corn
2 egg
3 cups stuffing mix
3/4 cup butter

In bowl combine broccoli, corn and egg. Transfer to dutch oven. Sprinkle with stuffing mix and drizzle with butter. Bake for 30 minutes or until golden brown.

Mixed vegetable bake

4 cups frozen mixed vegetables, thawed
2 cans 8 oz. Sliced water chestnuts, drained and halved
2 celery rib chopped
1/2 cup chopped onion
1 cup mayonnaise
2 cup shredded cheddar cheese
1 cup crushed butter flavored crackers (about 13)
2-tablespoon butter or margarine

In dutch oven combine the mixed vegetables, water chestnuts, celery, onion, and mayonnaise. Stir in cheese. Toss cracker crumbs and butter; sprinkle over vegetables. Bake for 30 minutes or until golden brown.

Vegetable soup

2 cans stewed tomatoes
1 med. onion
garlic to taste
1 pound dried peas (your choice)
1 pound lima beans
3 med. potato
2 cans yellow corn
6 bouillon cubes chicken broth
2 quarts water
1 pound carrots

Add the chicken bouillon cubs to the water and bring to a boil. Add remaining ingredients and bring to boil and cook for 35-45 minutes adding water to right consistency. Reduce heat to simmer and cook another 15-20 mintues until done.

Bean Burritos

12 flour tortillas
3 cups hot cooked pinto beans
1 red onion, chopped
2 cups chopped lettuce
2 tomatoes, diced
1 cup grated soy cheese
soy sour cream (optional)

Brown the tortillas lightly on an oiled griddle. Put a big spoonful of the beans on each tortilla. Let people help themselves to the toppings and roll their own burritos.

Cajun macaroni

1-pound ground beef
2/3 chopped onions
2/3 chopped green peppers
2/3 cups chopped celery
2 cans diced tomatoes, undrained
2.5 tsp. Cajun seasoning
2 packages (7.25 oz each) macaroni and cheese dinner mix
4 tbs. Milk
2 tbs. Butter

Cook beef in dutch oven with onions, peppers, and celery until meat is no longer pink. Drain. Add tomatoes and Cajun seasoning and cook uncovered for 15 minutes. Add macaroni and water per directions plus 4 tbs. Milk and butter. Continue cooking for 10 minutes or until macaroni is completely cooked.

Veggies and ham

6 cups frozen cut green beans, thawed
4 cups frozen corn, thawed
4 tbs. Butter
2 tbs. All purpose flour
2 cans cream of chicken soup, undiluted
1 cup sour cream
4 cups cubed cooked ham
2 cup shredded cheddar cheese

Sauté the green beans and corn in butter. Sprinkle with flour; mix well. In a bowl, combine the soup, sour cream and ham. Stir into vegetable mixture. Cook over medium heat until heated through. Remove from the heat. Sprinkle with the cheese, cover and let stand for 3 minutes or until cheese is melted.

Garlic salmon linguine

24 oz. Linguine
4 garlic cloves, minced
1/2-cup olive oil
2 can salmon, drained, bones and skin removed
1.5 cups chicken broth
1/2 cup minced fresh parsley
1 tsp. Salt
1/2 tsp. Cayenne pepper

Cook the linguine according to package directions. In dutch oven sauté garlic in oil. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated throughout. Drain linguine and add to salmon mixture and toss to coat.

Ham and rice bake

2 cans condensed cream of chicken soup, undiluted
2 cups (4 oz) shredded cheddar cheese
2 packages 16 oz. Frozen California blend vegetables
2 cups cooked rice
2 cups cubed fully cooked ham

In dutch oven combine the soup and ½ cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham. Sprinkle with remaining cheese and bake 25 minutes or until heated throughout.

Sweet sausage and beans

1 cup thinly sliced carrots
1 cup chopped onions
4 cups lima beans
4 cups green beans
2 pounds cooked smoked sausage cut into ¼ inch slices
2 cans baked beans
1-cup ketchup
½ cup brown sugar
2 tbs. Cider vinegar
2 tsp. prepared mustard

In dutch oven, layer carrots, onion, lima beans, green beans, sausage and baked beans. Combine ketchup, brown sugar, vinegar and mustard; pour over beans. Cook for about 45 minutes or until vegetables are tender.

Looks bad, taste good

2 cans stewed tomatoes
2 16 ounce cans salmon
2 can yellow corn
2 cans cream of mushroom soup
2 cans green peas
4 cups instant rice
2 quarts water

Put all ingredients in large cook pot or dutch oven and bring to a boil. Let boil for 5 minutes then reduce heat and simmer 15 minutes.

Scottie Simerly’s big chicken biscuit

2 cans biscuits
3 cans 6 oz. Chicken pre cooked meat
1 16 oz. Jar gravy
1 cup grated cheese
1 16 oz. Can of veg-all (optional)

In dutch oven make a layer of biscuits
Add chicken, gravy and cheese (and vegetables if chosen) then put layer of biscuits on top.

Cook for 30 minutes.

Summer sausage, cheese, and crackers

2 pounds summer sausage
1 can cheddar cheese or 2 pounds block cheddar cheese
1 box crackers


Sandwich meat – 1 pound
Bread – one loaf


Jim and Betty Deal Salmon Bake

2-tbs. margarine or cooking oil
8 slices bread, crust removed, broken into small pieces
1 ½ inch eggs per person, beaten
½ cup milk
3 cups mushrooms, chopped
2 15 oz cans pink salmon
1 tsp. liquid smoke
2 med. Yellow onions, peeled and chopped
1 tbs. lemon pepper
1.5 tsp. Salt
1 8 oz. Package shredded mild cheddar cheese
2 fresh lemons

Peel and chop onions; chop mushrooms. Sauté both in greased fry pan until onions are limp.
Oil the Dutch oven, bottom and sides. Place pieces of bread in oven, covering the bottom evenly. Beat eggs and milk in a pot; pour evenly over the bread without stirring. In a separate pan, thoroughly mix all remaining ingredients, including onions and mushrooms, except grated cheese and fresh lemon. Place in oven on top of eggs, without stirring into eggs. Now sprinkle the grated cheese evenly over the top, without stirring in.
Ready to bake.
Place covered oven over 5 hot coals; add about 20 on top. Cook for about 30 minutes. But check in about 15 minutes to be sure there is no burning. If the bread is burning remove the oven from the underneath coals. Done when eggs are cooked and cheese is bubbling.
Serve with quartered lemons to squeeze on top.

Pork Chops

8 pork chops
2 tbs. cooking oil
1 can mushroom soup
1 tsp. salt

Brown pork chop in oil in open oven. Add soup and salt and cook for 30 minutes in covered oven.


4 boxes Zatarains jambalaya mix
2 lb. Smoked sausage

Cut smoke sausage into ¼ in thick slices and brown. Bring water to boil per box instructions and add Jambalaya mix. Add cooked smoked sausage to mix.

Easy Chicken Casserole

1 whole chicken cooked, boned and chopped
2 cans cream of chicken soup
1 c mayonnaise
1 box “Stove Top” stuffing, chicken flavor

Combine soup and mayonnaise in a large bowl. Add seasoning package from stuffing mix and ¾ c stuffing crumbs. Add chicken and mix well. Place in dutch oven and top with remaining crumbs. Bake at 350 for 30 minutes or until bubbly and crumbs are brown.

Baked Chicken and rice

5 c rice
2 chicken
3 packages dry Lipton onion soup mix
5 cans chicken broth
3 cans cream of mushroom soup

Pour uncooked rice into dutch oven. Place cut up chicken parts on top of the rice. Sprinkle Lipton soup mix on top of the chicken. Dilute chicken broth and cream of mushroom soup with I can water. Pour this mixture over the chicken and bake with coals on top and bottom for at least one hour.

Salisbury steak

2 lb. Ground been
2/3 c breadcrumbs
1 tsp. salt
½ tsp. Pepper
2 eggs
2 large onions
2 cans (10 oz. Each) condensed beef
2 cans (4 oz. Each) drained mushrooms
Broth: ¼ cold water, 4-tbs. cornstarch

Mix ground beef, breadcrumbs, salt, pepper, and eggs and make into 8 patties, ¾” thick.
Cook patties until brown and drain fat. Add onions, broth and mushrooms. Bring to a boil.
Cover and simmer for 10 minutes.

Dutch Oven lasagna

1.5 lb. Ground beef
23 oz. Spaghetti sauce
9 oz. Shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
¼ cup grated parmesan cheese
13 lasagna noodles
1-1/2 tsp. Oregano
¾ c hot water

Preheat dutch oven and brown ground beef. Remove the beef and place in large bowl. Add the spaghetti sauce and mix. In another bowl, add the cottage or ricotta cheese, parmesan cheese, mozzarella cheese, eggs, and oregano and mix well.

Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread 1/3 of the meat mixture over the noodles. Spread ½ of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixture. Spread ½ of the remaining mixture over the noodles. Spread the remaining cheese over the mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done.

Beef Stew

2 lb. Stew meat
4 medium onions
12 medium potatoes
12 carrots, skinned, I” length
6 beef bouillon cubes
5 cans cream of mushroom soup
1/2 c sugar

Brown the stew meat using cooking oil, and then sauté onions. Drain off the oil. Add potatoes, carrots. Put in bouillon cubes and cream of mushroom soup plus enough water to cover the vegetables. Add sugar and let simmer for about 30 minutes.

Deb’s Meat Loaf

2 lb. Hamburger meat
2 slices bread
½ pack of saltine crackers
2 tbs. Milk
1 egg
garlic salt
½ c catsup and Heinz 57

Mix all ingredients together. Spray pan with Pam. Bake for 45 minutes.


3 lb. Hamburger meat
2 med. Onion
3 16 oz. Can of Kidney beans
3 cans of tomato soup
8 tbs. Chili powder

Brown hamburger meat and cook minced onions and discard fat. Mix all other ingredients together and let simmer for 30 to 45 minutes.

Summer Sausage Spaghetti

Approx. 2 lbs. summer sausage
16-oz spaghetti noodles
2 packets powdered spaghetti sauce mix

Select a pot large enough to hold all ingredients. Add just enough water to cover the spaghetti noodles, and bring to a boil. Cook till noodles are soft. Pour off excess water, but leave some at the bottom. Add the tomato powder mix. Cut summer sausage into small pieces (meatball sized), and add to the spaghetti. Add water if needed to get some sauce. Allow to simmer 5 minutes or so. The spaghetti sauce mix, and summer sausage usually has enough spices that no additional spices are needed.


Approx. 4 lbs. diced chicken meat (or Beef), packed in Ziploc bag, and frozen
2 large green (bell) peppers
1 small onion
1 packet of taco seasoning
16-20 large flour tortilla’s

Dice the peppers, and chop up the onion. Select a pot large enough to hold all ingredients. Put 1-2 Tbs. oil in pot, and peppers and onions. Sauté on medium heat for a few minutes. Add meat, and slowly defrost, and cook meat. Add small amounts of water or oil as needed to keep things from sticking or burning. Once meat is cooked, add the taco seasoning, and stir well. Allow to simmer a few minutes. Serve on tortilla, fold up and eat !
ADDITION: You can buy spiced rice, ready to cook. All you do is boil enough water in a pot, add the rice, and simmer 15-20 minutes. This makes a nice addition to the Fajitas, and is easy to pack in.


1.5 lb. ground beef or sausage
1 pkg. Pizza dough/sauce
½ lb. Grated cheese

Brown beef in open skillet and set aside to remain warm. Mix pizza dough as directed. Form pizza crust on raised dutch oven aluminum foil bottom. Place the ground beef and cheese on the crust. Pour tomato sauce from the pizza mix on each crust. Bake as directed or about 25-30 minutes.


Herbed potatoes

3 lb. Potatoes
3 c boiling water
1 can cream of mushroom soup
1 tsp. basil
½ tsp. marjoram
2 tsp. Butter
1 c cracker crumbs
1 tbs. Parmesan cheese

Peel and cube potatoes. In a pan place potatoes in boiling water and cook for 12-15 minutes. Drain water and add remaining ingredients. Simmer for 15 –20 minutes.

Zucchini Plus

2 medium zucchini
4 medium yellow squash
6 okra
3 med. Tomatoes
2 med. Onions
¼ stick margarine
salt and pepper
vegetable cooking spray

Spray an 8-inch pan with vegetable cooking spray. Wash vegetables and cut into service size pieces. Mix vegetables and season with salt and peer. Dot vegetables with butter. Place aluminum foil over pan of vegetables and seal. Cook 25-30 minutes.

Pineapple Dr. Pepper Beans

2 28 oz. Cans pork and beans
2 small onions, chopped
2 tomatoes, chopped
1 cup brown sugar
1 tsp. cloves
1 16 oz. Can crushed pineapple
1 lb. Summer sausage sliced
1 can Dr. Pepper

Combine beans, onions, tomatoes, sausage, pineapple and peppers in dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.


Dutch Oven Cobbler

2 cans apple or peach pie filling
1 white cake mix
cinnamon to taste
1/ lb. butter

Place aluminum foil in bottom and sides of oven. Pour pie filling in bottom and spread evenly. Add cinnamon (6-7 good shakes). Put about ½ lb. of butter on filling. Dump cake mix on top and spread evenly. Add butter and cinnamon to tastes. Cook for about 30 minutes with 8 coals on bottom and 18 on top.

Tim Owen’s Pineapple upside down cake

¼ c butter
1 package yellow cake mix
½ c brown sugar
1 egg
1 can sliced pineapple

Place butter and brown sugar in the warm oven and stir until well mixed. Place the pineapple slices in the butter and sugar mixture on the bottom of the oven. Mix the cake mix in a bowl as directed on the package, including the egg. Pour this batter over the pineapple in the oven. Put the lid on the oven, and bake for 30-40 minutes. Test cake for doneness with a wood sliver. When the cake is done, remove the cover and let the oven cool for 10 minutes. Using a large cutting board covered with wax paper, hold the board on top of the oven and invert the oven and board quickly. This will allow the cake to fall on the board and the pineapple will be on top.

Cherry crisp

2 cans cherry pie filling
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top and do not stir. Tops with nuts. Pour melted butter over top. Bake for about 30 minutes at 350 degrees.

Dutch oven fruit pizza


½ box white cake mix approximately 1-3/4 cups
2 tbs. Sugar substitute or regular sugar
1 egg
2 tbs. Butter
2 tbs. Water

Mix these ingredients together. Spread evenly into greased dutch oven. (Do not be tempted to double or increase ingredient amounts)
Bake at 350 degrees for 15-20 minutes or until light brown.


4 ounces cream cheese
I package strawberry glaze
8 ounces cool whip

Combine cream cheese and strawberry glaze and blend very well together.
Spread mixture on top of crust and then add layer of cool whip.

Top with sliced strawberries and sliced bananas. You can also use other fruits like kiwi, mandarin oranges, etc.


1 cake mix – your choice of variety
can of icing

Prepare cake mix according to package directions and cook in dutch oven per instructions. Let cook then put icing on cake.


Cookie dough rolls

Cook cookies in dutch oven following cooking dough instructions

Phil Ertel’s Triple chocolate cherry cake

1 16 oz can cherry pie filling
I box devil’s food cake
2 eggs
4 ounce chocolate pudding mix
16 ounces chocolate chips

Put the cherry pie filling as bottom layer in dutch oven

Mix the devil’s food cake according to package directions, stir in the chocolate pudding mix (don’t use box directions) then add in the chocolate chips. Mix all three of these ingredients very well and pour over the cherries.

Cook at 350 degrees for 30-45 minutes or until the cake is done.

Trail Mix (Gorp)

You can purchase trail mix in the store. It tastes better if you purchase ingredients, and mix it yourself. You also get to decide exactly what to include in your mix. Ingredients to consider include: Peanuts, other nuts, M&M’s, gummis, rasins, other dried fruits (banana, apricot, cranberries, prunes, apples, pineapple, . . .) dry cereals (chex, quaker oatmeal squares, pretzels, )

The goal is to provide a snack, which will provide energy right away, and several hours later. That means you want a variety of fats (nuts), complex carbohydrates (cereals), simple carbohydrates (sugar).

Hudson Bay Bread

This is a recipe for what the BSA Sommers Canoe Base calls Hudson Bay Bread. It can be prepared ahead of your trip, and used as a mid day snack, or lunch. At the bakery, it is baked in a convection oven, so it is difficult to get exactly the same effect in a conventional oven. This recipe comes very close. Be sure to use rolled oats, not instant oats, and more importantly, be sure to grind them up. A blender works fine for about a cup at a time, and a food processor works even better. Bay Bread is compact and easy to pack, and an excellent lunchtime meal on canoe trips when you are burning thousands of calories each day. When you see the ingredients, you will see why it does NOT make a very good “light snack” at home.

1 1/2 lbs. (3 cups) butter or margarine – soft
4 cups sugar
2/3 cup corn syrup (light Karo)
2/3 cup honey
2 tsp. maple flavoring (Mapleine)

Cream together the above ingredients. Gradually add:

1 1/2 cups sliced almonds (optional)
19 cups finely ground rolled oats (see above)

Press into cake pan or large sheet pan about 1/4 to 1/2 inch thick. Bake at 325 degrees for about 20 minutes. Do not overcook, as it will get crispy and brittle. Take out of oven and use spatula to press down (keeps it from crumbling). Cut into exactly 3 1/2-inch squares. Package in plastic bags with as many as there are crewmembers (one each for lunch). If you measured correctly, they should just fit into 1/2-gallon paper milk cartons. They will be protected, easy to pack, and easy to find when you want to grab a quick lunch. Slather with massive quantities of peanut butter and jelly, and wash it down with some bug juice and you will know you ate lunch!

Grocery shopping list – reminders

  • Ice
  • Paper plates
  • Paper towels
  • Knives, spoons, or forks
  • Heavy duty aluminum foil 75’
  • Zip lock bags
  • Garbage bags – 10